Dhokla Recipe
A Healthy and vegetarian Gujarati breakfast Dhokla recipe and How to make them soft and spongy at home easily with few smart tips.
[cooked-sharing]
Take 3 cups Rice, 1 cup chana dal and ¼ cup Toor dal in a bowl and yes don’t forget to add 7-8 fenugreek seeds.
Rinse everything a couple of times with water and now add 4-5 cups water and soak for 6-7 hours (for better result soak overnight).
After soaking period, drain all the water and take a grinder jar and add the soaked rice, dal and fenugreek seeds and grind into a fine paste. While grinding this batter here you have to add little bit water (I always add buttermilk instead of water). Overall, you can add ¾ to 1 cup water or butter milk while grinding. Depending on the size of the grinder jar, you can grind in one or two batches.
Take this batter in a bowl, add 4-5 fenugreek seeds again and 2 tbsp yogurt and mix thoroughly. Cover and let the better ferment for 6-7 hours in sunlight. In summer, it will take 5 to 6 hours for the batter to ferment. In winter or monsoon, it can take more time sometimes.
After fermentation, the batter will have tiny air bubbles in it and a faint sour aroma.
Now first of all grease a plate with some oil on the base as well as the sides
In a Dhokla cooker add 3 cups of water and place the greased plate, cover the lid and turn on the gas and preheat it.
Now take small portion (required for 1 plate) from the fermented batter vessel and add 1 tsp oil, 1tsp baking soda and 1 tsp water to the batter and whisk very well. The mixing has to be done very well or else some parts of the dhokla won’t be spongy and porous. Mix very well and do it quickly.
Meanwhile the water has come to a boil in a dhokla cooker or in a pot, pour the batter evenly in the greased plate or thali.
Cover with a lid and steam it on medium flame for 10-15 minutes. If using pressure cooker, then remove the vent weight (whistle) from the lid.
After 15 mins check dhokla with a toothpick or knife, if its cooked properly than it should come out clean.
Remove Dhokla plate from cooker and let it become warm or cool at room temperature. Cut the dhokla with a knife to get medium or large bite sized pieces.
Heat oil in a small pan or tadka pan. Add mustard seeds. let the mustard seeds crackle.
When the mustard seeds finish crackling, add sesame seeds.
Then add Green chillies and curry leaves and cook for a few seconds till the curry leaves and green chillies become crisp.
Then switch off the flame and add this entire tempering mixture all over the dhokla.
Lastly add chopped fresh coriander leaves and fresh grated coconut all over the dhokla.
Serve them with green chutney or Red Chutney or ketchup.
Ingredients
Directions
Take 3 cups Rice, 1 cup chana dal and ¼ cup Toor dal in a bowl and yes don’t forget to add 7-8 fenugreek seeds.
Rinse everything a couple of times with water and now add 4-5 cups water and soak for 6-7 hours (for better result soak overnight).
After soaking period, drain all the water and take a grinder jar and add the soaked rice, dal and fenugreek seeds and grind into a fine paste. While grinding this batter here you have to add little bit water (I always add buttermilk instead of water). Overall, you can add ¾ to 1 cup water or butter milk while grinding. Depending on the size of the grinder jar, you can grind in one or two batches.
Take this batter in a bowl, add 4-5 fenugreek seeds again and 2 tbsp yogurt and mix thoroughly. Cover and let the better ferment for 6-7 hours in sunlight. In summer, it will take 5 to 6 hours for the batter to ferment. In winter or monsoon, it can take more time sometimes.
After fermentation, the batter will have tiny air bubbles in it and a faint sour aroma.
Now first of all grease a plate with some oil on the base as well as the sides
In a Dhokla cooker add 3 cups of water and place the greased plate, cover the lid and turn on the gas and preheat it.
Now take small portion (required for 1 plate) from the fermented batter vessel and add 1 tsp oil, 1tsp baking soda and 1 tsp water to the batter and whisk very well. The mixing has to be done very well or else some parts of the dhokla won’t be spongy and porous. Mix very well and do it quickly.
Meanwhile the water has come to a boil in a dhokla cooker or in a pot, pour the batter evenly in the greased plate or thali.
Cover with a lid and steam it on medium flame for 10-15 minutes. If using pressure cooker, then remove the vent weight (whistle) from the lid.
After 15 mins check dhokla with a toothpick or knife, if its cooked properly than it should come out clean.
Remove Dhokla plate from cooker and let it become warm or cool at room temperature. Cut the dhokla with a knife to get medium or large bite sized pieces.
Heat oil in a small pan or tadka pan. Add mustard seeds. let the mustard seeds crackle.
When the mustard seeds finish crackling, add sesame seeds.
Then add Green chillies and curry leaves and cook for a few seconds till the curry leaves and green chillies become crisp.
Then switch off the flame and add this entire tempering mixture all over the dhokla.
Lastly add chopped fresh coriander leaves and fresh grated coconut all over the dhokla.
Serve them with green chutney or Red Chutney or ketchup.
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